This superbly simple salad is perfect for a summer’s evening – it’s full of flavour but requires little effort – perfect to enjoy al fresco with a glass of something chilled.
Mix the marinade ingredients in a bowl and marinate lamb steaks for 30 mins.
Put a large frying pan on a medium/high heat and toast the pistachios. Remove from heat and set aside.
Fry the lamb steaks for 3 mins on each side or until cooked to your preference. Remove from the pan and set aside to rest.
Add the couscous to the pan and stir. Add stock and remove from the heat. Leave for a few mins until couscous has absorbed the stock.
Stir the spring onions and nuts through the couscous. Slice the lamb and put in a bowl with 1tbsp of Tangy Cumberland Sauce.
Put the couscous mixture on a serving plate, stir through the rocket, arrange the lamb on top and crumble the feta over the top. Dress with 1tbsp of Tangy Cumberland Sauce and enjoy!
For the marinade:
1tbsp olive oil
1tbsp lemon juice
½ tsp ground cumin
½ tsp oregano
250g lamb leg steaks
100ml vegetable stock
2 spring onions, finely sliced
100g feta cheese
2 tbsp Tracklements Tangy Cumberland Sauce